Fermented Flavour Base
From the Vitality Food Feature 'The Story of Soba'.
Ingredients
- 1 quart soy sauce
- 3/4 cup mirin
- 3/5 cup sugar (sugar is traditionally used to help activate the fermentation process but can it be omitted)
1) Put soy sauce and mirin in heavy bottom kettle. I use cast iron to ensure it does not burn. Heat over medium until a golden foam starts to form. Add the sugar and stir constantly with a wooden spoon to prevent sticking. The foam will subside when sugar is added.
2) Reheat again until foam covers the top of the surface. Remove from stove. Cover pot with a cloth (do not use lid or plastic as condensation will form, and water droplets can deter the base from working).
3) Allow to ferment overnight. Pour into a clean, dry bottle, and cork, or cap tightly. Store in cool, dark place. Let mature at least 3 days before using.
About the Author:
Linda Gabris
Linda Gabris is an avid cook who enjoys sharing her grandmother’s old recipes and medicinal preparations as they were recorded in the handwritten journals passed down to her.
Linda also enjoys gardening and foraging for edible wild foods. Over the years, she has taught cooking courses in Prince George, B.C., with a focus on healthy eating, food preparation, and International cuisine.
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